Kale and Sweet Potato Frittata

It’s been a while since I’ve made a frittata and I had a sweet potato that was sprouting and needed to be used pronto so I decided this was the perfect way to get my daily dose of kale as well. I love frittatas because you can put just about anything in them and spice them any way you want. I cook the kale stems before adding the rest of the vegetables since the stems take a while to get tender. I kept it simple with a bit of oregano and topped it off with Parmigiano Regianno that I browned under the broiler.

Home Cookin v9.81 Chapter: My Recipes KALE AND SWEET POTATO FRITTATA 2 Tbsp grapeseed or canola oil
4 cloves garlic, chopped
1/2 medium onion, diced
2 cups kales, stems and leaves separated and both diced
1 medium sweet potato, diced
8 large eggs
salt and pepper to taste
1 tsp thyme
1 tsp butter
1/4 cup grated sharp Parmigiano Reggiano or Pecorino Romano cheese

Heat oil in non-stick or cast-iron skillet over medium-high heat. Add the sweet potato and kale stems and saute for 3 to 4 minutes, until they have just started to soften. Lower the heat, cover and let steam for 7 to 10 minutes, until the sweet potatoes are almost tender but not mushy. Add a teaspoon or so of water if necessary. Add the onions, garlic and kale leaves and cook until the onion and garlic are translucent and the kale leaves have wilted.

Crack the eggs into a large bowl. Season with salt and pepper to taste and then add the thyme. Whisk thoroughly. Remove the vegetable mixture from the heat. Add about 1/4 cup of the mixture to the eggs to temper them and stir to mix them in well. Add the rest of the mixture and mix everything together. Set the skillet back over medium high heat and add the butter. When it has melted and is sizzling pour the egg and vegetable mixture into the skillet. Let cook for about 30 seconds and then reduce the heat to low. Cook for about 20 minutes, checking after the first 12 minutes, until the sides are set but the middle is still a bit runny. Sprinkle the grated cheese evenly over the top and put it under the broiler* for a couple of minutes, until the cheese has melted and turned golden brown.

Can be served warm out of the oven or at room temperature.

*If your skillet handle is not oven proof you can wrap it in aluminum foil and that will protect it for the few minutes it is under the broiler.

adapted from James Beard's American Cookery, by James Beard (Little, Brown and Company, 1972)

Imported from Home Cookin' v9.81